The title is a lie, you DO need drippings for a good gravy, but it doesn’t have to come from the actual roast that you make on the day itself. This gravy can be prepared beforehand in preparation for the big roast dinner. I think doing it this way is better than taking the drippings from the actual roast on the day itself for three reasons. 1) You’d have to roast the chicken long enough for brown bits to stick to and accumulate at the bottom, resulting in an overcooked/dry roast. 2) Without those brown bits, your gravy wouldn’t have that tasty chicken flavour to it. I roasted my chicken to tender perfection, but I failed to get any delicious tasting gravy from the drippings in the pan. 3) It is a pain making gravy from scratch, so making more at one time wouldn’t hurt. Thus, in my amateurish opinion, do make the gravy beforehand. Ingredients

First, you’ll need to make chicken stock if you didn’t have it already. Boil some water in a pot and lower the chicken into it and simmer for 3-5 minutes to get rid of the blood and impurities in the chicken parts. Drain the chicken, and add the onions, celery and bay leaf. Add enough water to cover the chicken. Turn up the heat to medium and leave this to simmer for about an hour or so, until the liquid has reduced to about half or slightly more. Season with salt and pepper and taste. It should by this time have that delicious chicken flavour infused with the sweetness of the celery and onions. Cover and set aside.Season the chicken wings generously with salt and pepper and place in a cast iron pan/roasting pan.Roast the chicken wings on high heat at 215 degrees celsius in the oven for about 1-1.5 hours until they turn brown (and those delicious brown bits have started sticking to the pan). Remove chicken wings (you can enjoy them on its own while you prepare the gravy) Place the pan with the drippings onto the stove on medium high heat and deglaze with a little white wine, and a cup of the stock. Scrape the pan to get all the brown bits off the pan and into the stock. Reduce the liquid to about half (I always eyeball it, I know, that’s really bad of me). As for the remaining stock, add the flour to it and mix it in well and good while the stock is cool. This will ensure that there are no flour lumps in your gravy). Pour the remaining stock and flour mixture into the pan with the drippings and stir until the gravy has thickened. This would probably take a few minutes.Strain the gravy with a sieve and that’s it! Good to go. As you can see, my gravy is on the thin side, might need to add more flour as I added less than a tablespoon to it.

Roast chicken dinner for the family! There’s nothing quite like a full roast at the dining table… and no, Nandos and Kenny Rogers do not count. Roasting a whole chicken (or just the thighs as I will show later on in this post) is actually easier than one would think.

Fresh out of the oven and piping hot, it releases a perfumed steam as you cut into the juicy roast. Absolutely divine.My shopping haul XD. So without further ado, the ingredients:-

Ingredients(for just 1 roast chicken, you can double it if your family is as greedy as mine)

1.7kg whole chicken

25g salted butter, softened

1 tsp chopped fresh rosemary (or whichever herbs you prefer)

1 tsp chopped fresh thmye

3 cloves garlic, minced

1/2 medium white onion

1 stalk of celery of around 10 inches, chopped into large sections (optional)

2-3 sprigs fresh thyme

2-3 sprigs fresh rosemary

salt

black pepper

Instructions

In a small bowl, combine the butter, chopped thyme, rosemary and garlic to form the compound herb butter.To prep the chicken, remove feet, giblets, head, neck and internal organs. Give the chicken a rinse and then pat it dry with some paper towels.Gently separate the skin from the meat of the breast and spread the herb butter on the meat underneat the skin. If you can get to it, try to spread it onto a part of the thighs as well. Take the remaining butter and rub the skin (do it as gently as possible so the skin does not break. It is very important to keep the skin intact and whole). Rub some salt and black pepper onto the entire surface of the chicken, including the cavity of the chicken. If you’re prepping the chicken the night before, cover the chicken with cling wrap and refrigerate it. Some would condone leaving the chicken uncovered for crispier skin but I just can’t bear the thought of food exposed in the fridge!

Take the chicken out of the fridge an hour before cooking. This makes for tender chicken and even cooking throughout the bird.Stuff the cavity with the onion, celery and 1 sprig each of the thyme and rosemary. Here I had stuffed a lemon into the chicken but I’d much prefer the onion and celery option.Scatter the remaining herbs on top and it’s good to go into the oven! Into the oven they go at 205 degrees celsius. Roast for around 1.5 hours, basting the chicken in its own juices every half an hour.And there you have it, a hearty roast chicken that’s ready to be eaten with a variety of side dishes, as can be seen in the picture below! Roasted some vegetables (recipe to come), made some mushroom soup, lobster pasta, cauliflower cheese (recipe to come) and pomme puree (recipe to come) as well as gravy to go with the chicken.

My sister also made some excellent focaccia bread to go with aged balsamic vinegar. I’m going to nick the recipe off her as well!Complete roast chicken dinner.

Roast Chicken Thighs

This is a good alternative when cooking for 1-2 people or if you simply prefer the thigh meat. Clean the chicken and pat dry. You can use the chicken straight away but I prefer to make it look … somewhat more posh and french. With reference to the above picture, I cut around the bone near the end of the drumstick. What happens is that I cut through the tendons and sinew (as seen in the top chicken). Remove visible tendons (they’re tough to eat). After which I proceeded to remove all skin, bone and cartilage from the bone end of the chicken, thus resulting the the chicken on the bottom of the picture. All cleaned up at the end.Chicken quarters cleaned up french style.

Make the compound butter (same as that used in the whole roast chicken recipe)

Smear the compound butter under the skin as evenly as you can.

Tempt the dog (dog doesn’t seem tempted at all).Place the chicken into the oven preheated at 205 degrees celsius (ignore the 190 degrees seen in the picture) for about an hour or until juices run clear and the skin is golden brown in colour. Don’t forget to baste the juices onto the chicken, a couple of times will do I should think.

That’s it! Oh and if you have spare sprigs of herbs, go ahead and arrange them onto the completed dish for decoration.

Recently I’ve been having this urge to cook lobster. Lobster… anything! I initially wanted to make a lobster roll, then I went to Signor Sassi in London and had a variety of lobster dishes. I eventually settled for making lobster spaghetti in tomato sauce and a lobster version of the Sang Har Tong Fun (big head prawn with glass noodles in wine soup). I’ve done a little research online on how to make this dish. A lot of chefs tend to boil the lobsters and then remove the meat to cook in the tomato sauce. The carcass of the lobster usually goes into a shellfish stock or a bisque later on. I do it a little differently, and I firmly believe that the lobster flavours are able to come out in all its glory this way. Obviously it would involve cooking the shell and head in the sauce ;D.Ingredients (for 2-3 pax)

Half a lobster (this is of a larger lobster)

10g salted butter

2-3 thin slices of ginger about an inch in diameter and about 2-3 mm in width

1/2 cup dry white wine

1 tbsp chopped fresh basil

1 tbsp chopped fresh parsley

2 tbsp chopped onion or shallots

1 tbsp chopped garlic

1/2 cup chicken stock (best if you have shellfish stock but chicken is fine too)

1/2 cup tomato puree

1/2 cup diced tomatoes preferably with herbs and garlic in them

2-3 pinches of chilli flakes

1 tsp sugar and another 1tsp in case the pasta needs a little more sweetness

200g pasta (or around 1/3 of a 500g package of pasta) – spaghetti is slightly too thick so I used San Remo’s vermiccili pasta. Instant spaghetti by San Remo’s will do as well.

Dash of dried oregano

Salt, black pepper

Cooking Instructions

Prepare the lobster (prepare yourself I meant…. cutting that thing into half is no joke! It’s all spiny and painful! Coupled with a very tough shell, you may need a lot of strength to cut the head into two… or a very heavy object to help get that cleaver through). I suggest you use a towel to protect your hands from the lobster’s myriad spikes and a pair of strong kitchen scissors to cut through the tail end of the lobster.After a lot of effort… finally..See all that golden stuff?? That’s where the flavour’s at!Heat up some oil in the pan and fry the onions, ginger and garlic.

Add the lobster, brain side down, and let it fry for a minute (do not let the meat sear! It should be on medium fire), before adding the wine to the mix. I wanted to try to flambe the lobster, but the kitchen is so small and I was worried I might singe something so I just put the alcohol into the pan and let the alcohol cook off. This step is where you draw out the flavours in the lobster into the broth.

Add the stock. Cook the lobster for about a couple more minutes in the stock before removing from the mixture.

Add the diced tomato, tomato, chilli flakes, some salt, pepper and oregano to the lobster broth.

Remove the meat from the lobster shell. You can see that it isn’t cooked through and this is what we want as we will add the lobster meat back in to be cooked fully along with the pasta noodles. Otherwise we’ll have dry, overcooked chunks of lobster, which is a waste of such an expensive ingredient.

Place the lobster shell back into the tomato sauce mixture and simmer until the sauce is reduced and thickened like so. Then add the butter and mix in. I stuffed the sauce into the lobster shell to get the most of that lobster goodness!

At the same time, start cooking your pasta in boiling water with some salt. Cook it about 2 minutes less than the instructions stated in the packet because you’ll finish cooking the pasta in the sauce.

Get the chopped basil and parsley ready. Add the lobster chunks back into the tomato sauce probably a couple of minutes before adding the pasta so that it’s cooked just right by the end of the whole process.

Drain the pasta (but not too much as we need some of that pasta water… about 2-3 tbsps or so) and add it directly into the sauce. I forgot to mention, remove the lobster shell before you add the pasta in, otherwise it’s going to be a struggle to toss the pasta in the sauce. Place the shell in the serving dish, it will serve as an aesthetic component.

Toss the pasta over low-medium fire so that the sauce gets incorporated into the noodles. Add the basil and parsley and toss a little more. Check on the seasoning and add more salt/pepper/sugar as you wish.

Place the pasta on the serving dish, top off with the lobster chunks, more parsley and some cheese.

If you like your spaghetti with more sauce, just add more puree and white wine but make sure you season accordingly. You also don’t want the sauce to be too wet otherwise it won’t stick to the noodle very well.

Will most likely make it again as I have another lobster in the freezer! Happy to say my brother seemed to enjoy it. He ate three quarters of it by himself.